New Dawn Kitchen

Pumpkin Bread + Double Chocolate Chunk Cookies

Two gluten-free classics in one masterclass — a perfectly spiced, tender pumpkin bread and rich, fudgy double chocolate chunk cookies that taste like a cross between a brownie and a cookie.

If you've ever baked gluten-free treats that turned out dry, gritty, or bland, this class will change everything.

In this on-demand masterclass, I’ll walk you step-by-step through both recipes — from mixing and baking to getting the perfect textures: soft and moist in the pumpkin bread, chewy and gooey in the cookies. Each recipe includes easy dairy-free options too.

Whether you're prepping for fall, stocking the freezer, baking for holidays, or just craving something warm and chocolatey, these two recipes will quickly become ones you make again and again.

You’ll Get:

Full Masterclass Video – Watch as I guide you through both recipes with step-by-step clarity and all my best tips.
Downloadable Recipe PDFs – Clear instructions for each recipe, dairy-free substitutions, and tips for texture, storage, and freezing.

What You’ll Learn:

• How to achieve soft, moist pumpkin bread without gumminess.

• How to build deep flavor with spices and simple gluten-free flours.

• The secret to chewy, soft-centered double chocolate cookies.

• Dairy-free options for both recipes that stay rich and delicious.

Ingredients

Contains: eggs and dairy (with dairy-free options provided), optional nuts

Pumpkin bread: Pumpkin puree, eggs, sugar, brown rice flour (or millet flour), sorghum flour (or lite buckwheat), chocolate chips or chopped nuts (optional), light oil, baking powder, salt, pumpkin pie spice blend.

Double chocolate cookies: Butter (or DF), brown sugar, brown rice flour (or millet flour), sorghum flour (or rice flour), white sugar, chocolate chips, chopped nuts (optional), eggs, cocoa powder, baking soda.

Ready to Bake These Gluten-Free Favorites?
👉 Join the Pumpkin Bread + Double Chocolate Chunk Cookies Masterclass for just $27 (one-time payment!)